Keto Coconut Flour Flatbread – Soft, Simple, and Low-Carb

If you miss bread on a low-carb diet, this Keto Coconut Flour Flatbread will make your day. It’s soft, flexible, and comes together with a handful of pantry staples. Use it for wraps, tacos, or as a quick side with soups and salads.

The flavor is mild with a subtle coconut note that plays well with both savory and slightly spicy fillings. Best of all, it cooks in minutes, so you can have warm flatbread ready when you need it.

Print Recipe

Keto Coconut Flour Flatbread - Soft, Simple, and Low-Carb

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 servings

Ingredients

• 1/4 cup coconut flour (sifted for best texture)
• 2 large eggs
• 1/2 cup unsweetened almond milk (or water; adjust as needed)
• 1 tablespoon olive oil (plus more for the pan)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 teaspoon garlic powder (optional)
• 1/8 teaspoon xanthan gum (optional, for extra flexibility)

Instructions

• Whisk the wet ingredients: In a bowl, whisk the eggs, almond milk, and olive oil until smooth and well combined.
• Add the dry ingredients: Stir in coconut flour, baking powder, salt, garlic powder, and xanthan gum if using. Mix until no lumps remain.
• Rest the batter: Let the mixture sit for 3–5 minutes. Coconut flour absorbs liquid; the batter should become thick but pourable, like pancake batter.If it’s too thick, add 1–2 tablespoons more liquid.
• Preheat the pan: Heat a nonstick skillet over medium heat. Lightly brush with olive oil.
• Cook the flatbread: Pour 1/4 to 1/3 cup batter into the pan and spread gently into a 6–7 inch circle. Cook 2–3 minutes until the edges look set and the underside is golden.
• Flip and finish: Carefully flip with a spatula and cook another 1–2 minutes.Adjust heat as needed to avoid burning.
• Repeat: Oil the pan lightly between flatbreads and continue until all batter is used. You should get 3–4 flatbreads.
• Serve warm: Keep finished flatbreads wrapped in a clean towel to stay soft and pliable.

What Makes This Special

This recipe uses coconut flour, which is naturally low in carbs and high in fiber, making it keto-friendly and satisfying. It’s also nut-free, so it’s a great alternative to almond flour flatbreads.

The batter is easy to mix and forgiving, and the flatbread cooks quickly on a skillet. No oven needed, and no yeast or kneading required.

Ingredients

• 1/4 cup coconut flour (sifted for best texture)
• 2 large eggs
• 1/2 cup unsweetened almond milk (or water; adjust as needed)
• 1 tablespoon olive oil (plus more for the pan)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 teaspoon garlic powder (optional)
• 1/8 teaspoon xanthan gum (optional, for extra flexibility)

How to Make It

1. Whisk the wet ingredients: In a bowl, whisk the eggs, almond milk, and olive oil until smooth and well combined.
2. Add the dry ingredients: Stir in coconut flour, baking powder, salt, garlic powder, and xanthan gum if using. Mix until no lumps remain.
3. Rest the batter: Let the mixture sit for 3–5 minutes. Coconut flour absorbs liquid; the batter should become thick but pourable, like pancake batter.

   If it’s too thick, add 1–2 tablespoons more liquid.

4. Preheat the pan: Heat a nonstick skillet over medium heat. Lightly brush with olive oil.
5. Cook the flatbread: Pour 1/4 to 1/3 cup batter into the pan and spread gently into a 6–7 inch circle. Cook 2–3 minutes until the edges look set and the underside is golden.
6. Flip and finish: Carefully flip with a spatula and cook another 1–2 minutes.

   Adjust heat as needed to avoid burning.

7. Repeat: Oil the pan lightly between flatbreads and continue until all batter is used. You should get 3–4 flatbreads.
8. Serve warm: Keep finished flatbreads wrapped in a clean towel to stay soft and pliable.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
• Freeze: Freeze flatbreads stacked with parchment between each piece for up to 2 months.

  Thaw at room temp or in the fridge.

• Reheat: Warm in a dry skillet for 30–60 seconds per side or microwave for 10–15 seconds. Avoid over-heating to keep them soft.

Why This is Good for You

Low in carbs, high in fiber: Coconut flour is naturally fiber-rich, which helps with fullness and stable energy. It’s a smart swap for wheat-based bread on keto.

Protein from eggs: The eggs add structure and provide a solid protein boost, helping the flatbread hold together without gluten.

Healthy fats: Olive oil adds richness and supports a satisfying texture, making each flatbread more filling.

What Not to Do

• Don’t skip the rest time: Coconut flour needs a few minutes to absorb liquid.

  Skipping this leads to thin, fragile flatbread.

• Don’t over-thicken: If the batter is like dough, add more liquid. Too thick and the flatbread will be dense and dry.
• Don’t cook on high heat: High heat burns the outside before the center sets. Medium heat is your friend.
• Don’t flip too early: Wait until the edges look set and the bottom is golden to avoid tearing.

Recipe Variations

• Herb and garlic: Add 1 teaspoon Italian seasoning and a pinch of black pepper.
• Cheesy: Mix in 2 tablespoons finely grated Parmesan for extra flavor and structure.
• Spicy: Add 1/4 teaspoon chili flakes or a pinch of cayenne.
• Dairy-free richness: Swap olive oil with melted coconut oil or ghee (if tolerated).
• Tortilla-style: Thin the batter slightly with 1–2 tablespoons extra almond milk for a more flexible wrap.

FAQ

Can I use water instead of almond milk?

Yes.

Water works fine and keeps the flavor neutral. Start with the same amount and adjust to reach a pourable batter.

Why is my flatbread breaking?

It’s likely too dry or under-hydrated. Add a splash more liquid to the batter, rest it for a few minutes, and cook on moderate heat.

A pinch of xanthan gum also helps flexibility.

Can I bake these instead of pan-cooking?

You can, but the texture is better on the skillet. If baking, spread the batter into circles on a parchment-lined sheet and bake at 350°F (175°C) for 8–10 minutes, flipping once halfway.

Does it taste like coconut?

There’s a mild coconut flavor, but it’s subtle, especially with savory fillings and spices. Garlic powder, herbs, or cheese help mask it further.

How do I make them larger?

Use a bit more batter per flatbread and spread thinly.

Lower the heat slightly and cook longer so the center sets without burning.

In Conclusion

This Keto Coconut Flour Flatbread is quick, flexible, and fits seamlessly into low-carb meals. With a short ingredient list and simple steps, it’s a reliable recipe for busy weeknights. Keep a batch in the fridge or freezer, and you’ll always have a soft, warm wrap ready for your favorite fillings.